| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue ma, Barbman1 |
1 |
servings |
INGREDIENTS
| 6 |
lb |
T-bone steaks |
| 1/2 |
c |
Beer; porter |
| 1/4 |
c |
Bourbon |
| 1/4 |
c |
Soy sauce |
| 3 |
tb |
Brown sugar |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Cracked black pepper |
| 1/2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Green onions; minced |
INSTRUCTIONS
Mix together all wet and dry ingredients. Place steaks in a non-reactive
dish and marinate at least 3 hours or over night. Prepare the grill for the
direct heat method and grill using a medium-hot fire. Grill for 7-8 minutes
per side or for desired doneness. Remove and enjoy.
Recipe by: Deb Pankey-Daily Herald Newspaper
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